APA (7th ed.) Citation

Kwak, J., Faranda, A., Henkin, J., Gallagher, M., Preti, G., & McGovern, P. (2015). Volatile organic compounds released by enzymatic reactions in raw nonpareil almond kernel. European Food Research & Technology, 241(3), 441. https://doi.org/10.1007/s00217-015-2463-5

Chicago Style (17th ed.) Citation

Kwak, Jae, Adam Faranda, Joshua Henkin, Michelle Gallagher, George Preti, and Patrick McGovern. "Volatile Organic Compounds Released by Enzymatic Reactions in Raw Nonpareil Almond Kernel." European Food Research & Technology 241, no. 3 (2015): 441. https://doi.org/10.1007/s00217-015-2463-5.

MLA (9th ed.) Citation

Kwak, Jae, et al. "Volatile Organic Compounds Released by Enzymatic Reactions in Raw Nonpareil Almond Kernel." European Food Research & Technology, vol. 241, no. 3, 2015, p. 441, https://doi.org/10.1007/s00217-015-2463-5.